You catch the smell of crispy garlic Parmesan chicken through the steam vent and suddenly you are totally starving. It's like the aroma just sneaks up on you and makes your stomach rumble. You know you gotta get this chicken cooking real soon or you might lose your mind. The pressure cooker is gonna make this easier and faster than oven baking, so you better be ready to love this.
The kitchen starts to fill with that warm, cheesy, garlicky smell that you just can't resist. It gets stronger with every minute. You feel your mouth watering and your hands itching to taste. And if you're clever enough, you already prepped the chicken, breadcrumbs, and garlic. You know you gotta watch that float valve and pressure build just right for perfect crispy chicken every time. Believe me, once you smell this, you're gonna wanna try it out ASAP.
So, you stand there for a sec, breathing it all in. The steam rise and swirl around you. It's kinda like a warm hug from the kitchen. This recipe is gonna be a keeper for busy days when ya wanna dinner fast but still gotta have that crispy, cheesy goodness. Get ready, cause once you hear that slow release and lift that sealing ring, it's all about that perfect golden crunch. And heck, you GONNA LOVE it.
Crispy Garlic Parmesan Chicken
Ingredients
Main ingredients
- 4 boneless, skinless chicken breast cutlets 5.5 oz each, 22 ounces total
- 0.25 cup seasoned breadcrumbs
- 0.25 cup panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 1 large egg beaten
- 1 tablespoon olive oil
- 3 tablespoons light butter I use Land O’Lakes light butter spread with canola oil in the tub
- 1 clove garlic minced
- 2 teaspoons chopped parsley
- 0.25 teaspoon garlic salt
- 1 oz freshly shredded Parmesan cheese
Instructions
Instructions
- Pre-heat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and set aside.
- Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet to pound the chicken breasts to an even thickness of about ½ inch.
- In a shallow dish, add the seasoned breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian seasoning, parsley, salt, pepper, and garlic powder and stir to combine. Prepare the beaten egg in a separate shallow dish. Dip each chicken breast into the egg and flip around to coat. Allow any excess egg to drip off. Lay the coated chicken in the crumb mixture and flip to coat. Press the breadcrumb mixture lightly into the chicken.
- In a large skillet, add the oil and heat over medium-high heat. When hot, add the chicken breasts and cook for 4-5 minutes until the bottoms are golden. Flip and cook for another 3 minutes. Transfer the breasts to the prepared baking sheet.
- In a small bowl, stir together the light butter, minced garlic, parsley, and garlic salt until combined. Spread about two teaspoons of the garlic butter over each piece of breaded chicken. Sprinkle about a tablespoon of shredded Parmesan on top. Bake in the preheated oven for 14-18 minutes until fully cooked through.
